What are some of the best Peppermint Red Velvet Cookies? Imagine biting into a chewy, slightly tangy red velvet cookie, but then BAM! A burst of peppermint hits you. What is the best thing about a candy cane and red velvet cupcake? I think they’re even better than classic chocolate chips, and that’s saying something. I just like them. What is in my book? Growing up, my grandma always made red velvet cake for the holidays, and this is my little twist on it. What are some of the best peppermint recipes? What are some of the best recipes to try?
What is Peppermint Red Velvet Cookies?
Think of it as your favorite red velvet cookie, but dressed up for the holidays! What’s essentially a soft, chewy cookie flavored with cocoa and tanginess (that’d be the red color on the cookie)? ), swirled with peppermint extract or crushed candy canes. What is the perfect balance of minty, sweet, and tangy in this marbled cookie? Is it just a cookie? It’s an experience, evoking memories of cozy nights by the fire and holiday cheer. If you like red velvet cake, you’ll adore this cookie version.
Why you’ll love this recipe?
What are some of the most addictive cookies?Flavor Explosion:Red velvet’s signature tang with the cool, crisp peppermint is pure magic. What is a flavor that dances on your tongue and leaves you wanting more? What does peppermint taste like?SurprisinglyWhat are some of the easiest cookies to make? If you have all of the ingredients in your pantry, you probably have most of them already. Is it a one-bowl wonder if you’re not making the glaze?Budget-Friendly Treats:You don’t need expensive ingredients to make these little masterpieces. Cocoa powder, peppermint extract, and a few other staples are all you need. How do I make a big batch without breaking the bank?Is Versatility the key toI love that you can customize these to your liking. Add white chocolate chips for extra sweetness, or use different extracts for a unique twist. What are some of the best crumbled over ice cream? What I love about this recipe is that it’s a definite crowd-pleaser. I have yet to bring these to a party and not have everyone asking for the recipe. Is it true that a girl is so pretty? If you love chocolate chip cookies, then you’ll be obsessed with these!
How do I make Peppermint Red Velvet Cookies?
Quick Overview
This recipe is all about creating a visually stunning and delicious cookie with minimal fuss. You’ll start by whipping up a classic red velvet cookie dough, then swirling in the peppermint flavor. A quick bake in the oven, and you’re ready to drizzle with a simple glaze. The best part is that the swirling effect makes each cookie unique, and they taste even better than they look! Seriously, it’s easier than you think.
Ingredients
For the Main Batter:
* 2 1/4 cups all-purpose flour: I always use unbleached flour for the best texture. * 1 teaspoon baking soda: Make sure it’s fresh for the proper rise. Balances the sweetness and enhances other flavors. * 1 cup (2 sticks) unsalted butter, softened: What is the perfect cookie texture? * 1 1/2 cups granulated sugar: Gives the cookies their sweetness and helps with browning. * 1/2 cup light brown sugar: Adds moisture and a chewy texture. * 2 large eggs: * 1 teaspoon vanilla extract: Enhances the other flavors. What makes a red food color? I prefer gel food coloring for a richer color. * 2 tablespoons unsweetened cocoa powder: 1 teaspoon. Adds a subtle chocolate flavor that complements the red velvet. * 1 teaspoon white vinegar: 1 tablespoon white wine vinegar. Reacts with the baking soda to create a light and airy texture. * 1 cup buttermilk: 1 teaspoon. Adds tanginess and moisture. If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar.
For the Peppermint Swirl:
What is peppermint extract? Can you use crushed candy canes for a more festive look?
For the Glaze:
* 2 cups powdered sugar: Sift it to avoid any lumps. * 1/4 cup milk: * 1/4 teaspoon peppermint extract: 1 teaspoon a day. Add it gradually until you reach the desired consistency. Again, be mindful of the amount; you want a hint of peppermint, not an overwhelming flavor. * Crushed candy canes (optional): For garnish and extra peppermint flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. How do I prevent cookies from sticking to my fingers? I always prep the pan before I even start mixing the ingredients because it’s the worst when you’re mixing ingredients. How do you bake a cookie when you forgot to line the sheet?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. How do you distribute baking soda and salt evenly across the flour? Why shouldn’t you bite into a cookie with baking soda?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. I usually do this for about 3 minutes with an electric mixer. The mixture should be pale and airy. Then, beat in the eggs one at a time, followed by the vanilla extract. What are the best ways to cook eggs at room temperature?
Step 4: Combine
In a small bowl, whisk together the red food coloring, cocoa powder, and white vinegar. Set aside. Add this mixture to the wet ingredients and mix well. Then, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Starting and ending with dry ingredients. What are some of the best cookies to make? A few streaks of flour are okay.
Step 5: Prepare Peppermint Swirl
In one half, fold in the peppermint extract. Divide the cookie dough in half. In the other half fold the almond extract into the dough. Be careful not to overmix. How do you make the red velvet and peppermint dough separate for the swirling effect?
Step 6: Layer & Swirl
How do I make a dough (red velvet and peppermint) on chopping board? Drop spoonfuls onto the baking sheet, alternating between them. What is the best way to create a marbled effect? Don’t over-swirl, you want to keep the colors distinct.
Step 7: Bake
Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should still be slightly soft in the center. Keep a close eye on them; they should not be too hard. How do I go from perfectly baked to overbaked in a matter of minutes?
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. Is it possible to cool completely in While cookies are cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do you extract peppermint extract from a Once the cookies are completely cool, drizzle them with the glaze and sprinkle with crushed candy. Canes (if using). If you glaze while they are warm, the glaze will melt right off.
Step 9: Slice & Serve
Once the glaze is set, the cookies are ready to serve! What are the best foods to eat within a few days? I love serving them with a glass of cold milk or ice cold cocoa.
What should I serve it with?
What are some of the most versatile cookies?For Breakfast:I’ve been known to sneak one of these with my morning coffee! What are some good side dishes to serve with a cappuccino? How do I start my day with peppermint and caffeine?For Brunch:If you’re hosting a brunch, arrange these on an attractive platter with other pastries and fresh fruit. What are some of the best ways to add color to a dish? Is powdered sugar too sweet for a brownie?As Dessert:What are some great after-dinner treats? Serve them with whipped cream or ice cream. What are some good pairings for a dessert wine?For Cozy Snacks: Curl up on the couch with a warm blanket, a mug of hot chocolate, and a plate of these cookies. It’s the ultimate comfort food experience! They are also fantastic for packing in lunchboxes.
My family’s favorite is to pair them with a giant mug of hot cocoa after a night of caroling. There’s just something about that combination that makes the holidays feel extra special.
How do you make Peppermint Red Velvet Cookies?
How do I make cookies?Butter Consistency:If butter is too soft, the cookies will spread too thin. Is it safe to take butter out of the fridge before baking? Is there a soft enough material that you can easily press your finger into it, but not greasy?Mixing Matters: Don’t overmix the dough! Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined. A few streaks of flour are okay.
Peppermint Power: Be careful with the peppermint extract. A little goes a long way. Too much, and your cookies will taste like toothpaste! Start with 1/4 teaspoon and add more to taste. Remember, you can always add more, but you can’t take it away.
Swirl Technique: Don’t over-swirl the dough. You want to keep the red velvet and peppermint colors distinct for a beautiful marbled effect. A few swirls are all you need. I like to use a toothpick or a thin knife to create the swirls.
Baking Time: Every oven is different, so keep a close eye on the cookies while they’re baking. They’re done when the edges are lightly golden brown and the centers are set. Don’t overbake them, or they’ll be dry and crumbly.
Glaze Consistency: Adjust the amount of milk in the glaze until you reach the desired consistency. It should be thick enough to coat the cookies, but thin enough to drizzle easily. If it’s too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
Ingredient Swaps: If you’re feeling adventurous, try adding white chocolate chips or chopped pecans to the dough for extra texture and flavor. I’ve tested this with almond milk instead of buttermilk, and it actually made the cookies even creamier!
The biggest mistake I made the first time I baked these was overbaking them. They were hard and dry. Now I set a timer for 8 minutes and start checking them every minute after that.
Storing and Reheating Tips
Here’s how to keep these cookies fresh and delicious for as long as possible:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. To keep them from drying out, you can place a slice of bread in the container with the cookies. The bread will absorb any excess moisture and keep the cookies soft.
Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. Let them come to room temperature before serving. The glaze might harden slightly in the fridge, but it will soften up as the cookies warm up.
Freezer Instructions: These cookies freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature for about 30 minutes before serving. I also sometimes freeze the dough and then bake them later. It’s perfect for when you want a quick sweet treat but don’t want to make a whole batch.
Glaze Timing Advice: If you’re planning to freeze the cookies, it’s best to freeze them without the glaze. Glaze them after they’ve thawed. This will prevent the glaze from becoming sticky or cracking in the freezer.
Frequently Asked Questions
Final Thoughts
These Peppermint Red Velvet Cookies are more than just a recipe; they’re a little slice of holiday magic. The combination of flavors is irresistible, and the marbled effect makes them so pretty. Plus, they’re surprisingly easy to make! If you’re looking for a festive treat that will impress your friends and family, look no further. And if you love this recipe, be sure to check out my other holiday cookie recipes, like my Ginger Molasses Cookies or my Peanut Butter Blossoms. I can’t wait to hear how your cookies turn out! Leave a comment below and let me know what you think. Happy baking!
Peppermint Red Velvet Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon red food coloring
- 1 teaspoon peppermint extract
- 1 cup crushed peppermint candies
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in red food coloring and peppermint extract.
- Stir in crushed peppermint candies.
- Drop by rounded tablespoons onto baking sheets.
- Bake for 10-12 minutes, or until edges are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
